Energy Release and Conservation – Section 1
1. Organisms can synthesize ATP by oxidative phosphorylation when they A. ferment B. oxidize glucose to pyruvate C.…
Enzyme Reaction – Section 1
1. The ability of Vibrio fischeri to convert chemical energy directly into radiant energy in bioluminescence is an…
Growth and Nutrition of Bacteria – Section 1
1. Which of the following is not the characteristic of a growth curve? A. Shows development of microbial…
Cell Cultivations – Section 1
1. Which of the following is the necessary step for cultivating the microorganisms? A. Preparing a culture medium…
Identification of Bacteria – Section 1
1. The gram-negative organisms is A. Actinomyces B. Bacillus C. Clostridium D. None of these 2. Catalase production…
Microorganisms and Disease – Section 1
1. Which of the following characteristic of the Rotavirus was important for the construction of the Rotashield vaccine?…
Miscellaneous Foods – Section 1
1. The most important organism involved in the manufacture of Koji is A. Aspergillus oryzae B. Aspergillus soyae…
Wine and Beer – Section 1
1. Sarcina sickness of beer is caused by A. Saccharomyces cerevisiae B. Pedicoccus cerevisiae C. S. carlsbergensis D.…
Fish and Sea Foods – Section 1
1. The chief spoilage organisms on smoked fish are A. molds B. bacteria C. both (a) and (b)…
Sauerkraut and Pickles – Section 1
1. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of A. Leuconostoc B.…